Mushroom Barley Risotto

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Contributed by: BMC's Teaching Kitchen

mushroom risotto

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This vegan risotto is a great way to increase your fiber intake. Barley can reduce blood cholesterol level and blood sugar level. It will help you stay satiated longer and energized for your day!

Serves:
4 servings
Total Time:
45 minutes
Prep Time:
10 minutes
Cook Time:
35-40 minutes

Ingredients


Celery - 3 stalks Onion - 1 small Olive_oil - 2 Tablespoons Garlic - 3 cloves Pearled_barley - 1 cup Sliced_mushrooms - 1 container (8-10 oz) (or substitute for your favorite vegetable) Broth - 3 cups Salt - 1 pinch Pepper - 1 pinch Dried_thyme - 1 teaspoon Parsley - ⅓ bunch Parmesan_cheese - ½ cup shredded, non-dairy (optional)

Instructions

Step 1
Finely chop the celery and onion. Chop the parsley and set aside.
Step 2
Put olive oil into a frying pan and turn the heat to medium-high. Add the celery and onion to the frying pan and cook for 5 minutes (or until soft), stirring frequently.
Step 3
While the vegetables are cooking, mince the garlic. Add the garlic, barley and mushrooms to the frying pan and cook for 1 minute.
Step 4
Add the broth, salt, pepper, and dried thyme to the frying pan and stir until all ingredients are combined. Turn the heat to medium-low, cover, and cook for 35-40 minutes. Let cool for 5 minutes.
Step 5
Separate risotto into three servings. Top each serving with a pinch of chopped parsley and 2 heaping tablespoons of parmesan cheese.

Notes

Nutrition Information

Serving Size:
1/4 recipe serving
Calories:
280 Calories
Fat:
7g
Saturated Fat:
2g
Carbohydrates:
Net Carb: 44g
Dietary Fiber:
9g
Protein:
13g
Sodium:
2000

Dietary Restrictions

Vegan